Service structure



T. O. BROOKS ET AL SERVICE STRUCTURE Sept. 25, 1923, 1,468,956

Filed April 6. 1923 2 Sheets-Sheet 1 11v VENTORS 7/70/2745 Q Breaks fl/brf l/clr Sept. 25, 1923. 1,468,956

T. o. BROOKS ET AL SERVICE 's'rauc'runs:

Filed April 6, 1923 2 Sheets-Sheet 2 lNVENTOR 7710070: a Brooks. BY 41h? ll Bl/C/f.

TTORNE Y Patented Sept, 25, 1923. 1

THOMAS 0. BaooizsonDALnas, Texas,

tease Ann ALBERT- E. Brion; or knnsas crry MISSOURI. p.

@a misravcrfi f naaaan' filed r l e,

. To atll o homit m'a'y concord. I

Be itknown "hatwe, 'TH'OMVAS ox'Bnooks and ALBERT H. BUCK, citizens ofth'e'United State? residing at Dallas,. Dallas County, Texas, and KansasLCity,;in-the countyof- Jackson and State of Missouri, respectively, have invented certain new and usetul Im-' provenients in Service Structures; andjwe do declare the following to be a'full, clear, and

exact description of the invention, such as:

provide service stations and a counter so 7 that class ofre'staurant's known in certain v will be clearly understood by reference. to

order carrier used in connection therewith,

end of the counter'opposite the cross portion a relatively disposed'that the counter stations for the patrons will be situated for the convenience of the attendants, eitherwaitresses' or waiters, as the case maybe, as well as for the convenience of the chef who is to prepare the food. 7 V The invention is particularly designed for localities as sandwich shops, where the menu is limited more or'less to sandwiches,

desserts, beverages and salads.

The novel construction of the invention the following description inconnection with the accompanying drawings, 1n which Fig. 1 15 a perspective view. of the interior of a restaurant equipped iii-accordance with our invention. V F 1g. 2 is a perspective view of a traveling and p v V Fig. 3 isa detail view of the order'card.

The interior of the restaurant-is fitted" with a; counter 1, preferably arranged in 'what is commonly termed the horseshoetype, that is, it has two sideportions2 and '3 and a connecting transverse portion 4. The

4 is open so that attendants may pass through the doors 5 and 6 to enter thespace within'the counter and to leave it, On the outside of the counter are preferably ar Withinithelsp dishes, toasters and-the like.

1923.1 seiiar no e'aazsa.I

ranged stools orcha irsi fori convenience I of the patrons,"

table 8'; on whichisia block .Qhaving' per na-i 'nentelectric contactsto' be engag'ed by the' 5' conductorslo for. electrically heated devices,"

such as coffee pots, percolators, ichafing At the end of the'tablefis astallllifor the -.conv,enienceof the chef so that thetoodcan' be prepared upon theit'able' in rear-ofthe vertical partitionor shield 12, dividing thefi" table into two parts,.one for'the chef and the other 'for the utensils 'conductors 10.

heated through the The, stall isprovided" with appropriate, bins or compartments for food, etc. 7 Supported .on each' ot the side ,wings 13 and 14 of the vertical partition-12 isa'nnovable order carrier.; The order carrier is best shown in Fig; 2..[It may 'comprise aba-r 1 1' fastened to the top of the side wings-or the" partitionby a bracket 15.. The'bar carries rollers orlpul'ley's 16 and 17 at its respective,

ends, around .which may travel an endless belt 18, carryinginverted clips 19 toreceivethe order'ca'rds 2'0; The endless belt presents two clippeddaces, one toward the space between the counter and the service stationand aceiconfinedwithin the cpuii I 'ter is ithe' servingrstation cons st ngof a the :other, onjtheinside of the stall. Therea .fore, when the waiters procure the orders, 1

they will Slip them into thefclips'19 from the outside of the stall and the Chefgwillfill'th orders in succession or in the order'of their receipt. Therefore. as an order is filled, he. moves the belt to bring ajnew' order 1ntoview. In doingthis he transfers an order card from the outside of the stall to the inside of the: stall and this procedure continues as longas thereare orders on the belt. 1 This method obviates the necessity for the attend antsandthe chef coming into. personal con WhenEthe orders are placedjin the clips anda'refilled in their order of receipt, the

ChefIp UllS theord er fronithe clip as it! is 7 filled and places it with the dish-containing the'order upon one of the'side wings21 or 22; as the-caseimay'be.

comparatively large number of personscan ioo p 10sv 1 It will be seen'that'the food can be pre pared in a mostisanitary manner and that a be served withne'atness 1 and dispatch be ,cause no unnecessary time is lost in the,

handling of the orders or in serving the customers.

lVhat We claim Letters-Patent is: I I

lpA restaurantservi'ce structure comprising a counter having parallel spaced sides and desire to secure by and an end connecting them to provide a tion, and an endless order carrier at one side of the stall 7 having card-receiving devices,

accessible from the exterior of the stall,the carrier being effective in moving the card receiving devices progressively to the interior of the stall so that the cards can initially be placed on the carrier from the outside of the stall and be conveyed around to 'the chefon't'he'insideofthe stall; 1

2. A service structure for restaurants comprising a stall; an order carrier at one side of the stall comprising an endless belt, part of; which is accessible froni'the exterior of the stall and the remaining part of Whichis accessible from the interior of the stall, and order-card-receiving clips on the belt;

Int-testimony whereof w'e affixour signatures.

THOMAS o. BiiooKsij ALBERT n BUCKJL g' 

